Ginger Pork Dumplings with Thai Chilli Dipping Sauce

I love that the Thermomix is capable of mincing meat.  I scored a cheap, boneless pork leg roast earlier in the week, but the only way we can eat pork in this house is to have it minced and cooked with plenty of other flavours.

Dumplings I decided.  Hmmm, no wrappers.  Google, google, google me a recipe...easy peasy.

I based the filling on a recipe found on Forum Thermomix from jerjill, but I included more ginger to give it more of a Thai style flavour and some oyster sauce.

Then it's just a matter of placing some filling on a wonton wrapper, moistening the edges with some water which has added cornflour and sealing them up any fancy way you choose.  I went with easy rather than fancy.

Then, layer them in the Varoma dish and tray, put 500g of water in the TM bowl, program Varoma temp for 10 minutes (once the water gets to Varoma temp, I used hot-ish water so in total my cooking time was 12 minutes).

I saw a Thai Dipping Sauce on the forum that I wanted to try so I quickly mixed that up in a bowl, and ta-da!  Dinner is served.

Wonton Wrappers

Ingredients

• 1 egg
• ¾ teaspoon salt
• 2 cups plain flour
• ½ cup water

Directions

1. Place egg, salt and most of the water in TM bowl and mix for 10 seconds on speed 4. Add the flour and combine for 15 seconds on speed 6. Add more water if needed and knead for 3 minutes. Form the dough into a ball and cover. Let rest for 30 minutes.

2. Turn the dough onto a lightly floured surface and roll out very thinly, or use a pasta machine to roll out to the thinnest setting. Cut into squares.  Makes 24.

Ginger Pork Dumplings

Ingredients

• 250 grams pork mince
• 90 grams cabbage
• 1 onion
• 3 cloves garlic
• 35 grams ginger
• 2 teaspoons soy sauce
• 2 teaspoons oyster sauce
• 3 teaspoons cornflour

Directions

1. Place ginger, garlic and onion in TM bowl and chop for 5 seconds on speed 5. Check consistency and scrape down and repeat if required. Add cabbage and with the dial set to lid closed, press Turbo 2-3 times, until chopped evenly.  Add mince, sauces and cornflour and mix for 15 seconds on speed 2 + reverse.

2. Place a tablespoon of mixture onto the centre of a wonton wrapper. Moisten the edges of the wrapper with mix of cornflour and water (or use a beaten egg yolk). Fold up and seal as desired.

3. Place dumplings in the Varoma. Place 500 grams of water in the TM bowl and cook at Varoma temp for 16 minutes.

4. Serve with Thai Chilli Dipping Sauce.

Thai Dipping Sauce

Source: Forum Thermomix (originally from Good Taste)

Ingredients

• 60 grams fresh lime juice
• 1 ½ tablespoons brown sugar
• 2 tablespoons sweet chilli sauce
• 1 tablespoon fish sauce

Directions

Whisk all together and pour into small serving bowls.

Happy Dumpling Days :-)

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